Directions
add the chicken, onion, and garlic, curry powder, ginger, cayenne, salt and pepper to crockpot. Stir the mixture to combine and then add the beans, tomatoes, broth and bay leaf.
Cover the cooker and cook on high-heat for 4-1/2 hours.
Uncover the cooked stew and stir in the lime juice and the spinach. Let stand for 3 minutes.

Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper.
In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bayleaf, basil, and onion. Pour over the chicken. Cover and cook until chicken is no longer pink and juices run clear, 5 to 6 hours on low heat or 2 1/2 to 3 hours on high heat, depending upon your slow cooker. Transfer the chicken to a plate, then with a slotted spoon, scoop the tomato-balsamic slow cooker sauce over the chicken. Top with mozzarella and fresh basil.

This was really yummy. I also made some homemade tortilla chips to go along with it! The original recipe called for blending an additional can of black beans with broth to get that creamy consistency. After reading the reviews, I opted to put in a can of retried beans instead and save myself the hassle of pulling out the blender!

Instructions
Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
Add the pork and garlic to the crock pot and cover with the sauce.
Cook for 8 hours on low. When it has 30 minutes left to cook and the pork can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up. Finish shredding the pork.

This month For secret recipe club I was assigned Kate from kitchen trial & error . Kate lives with her husband and son in Rochester, NY. she started her blog for the same reasons as I did – to keep track of what we were making and our notes on it! I also don’t capitalize a lot of the time.. Most of the capitalization you see is the auto correct🙂. I happened to have bought drumsticks when I perused her blog looking for a recipe to make. These came out pretty good. The meat was so tender it was falling off the bone! I served with some brown rice and a salad!

place the drumsticks in slow cooker.
mix sugar and dry spices together and rub all over chicken.
mix dijon and honey together. pour about half of the mixture over the chicken and toss to coat. cover & refrigerate the remaining mixture.
cover and cook until the chicken is tender, at least 6 hours on low.
heat your oven to 450F and line a baking sheet with aluminum foil. transfer chicken to the baking sheet.
brush the chicken with about half of the reserved dijon honey mixture. bake until crisp, about 10 minutes.
flip chicken and coat with the remaining dijon honey mixture. bake an additional 10 minutes until crisp.

I ran across this recipe and thought it sounded really good. Made sure I had all the ingredients and threw it in the crock one of the days we were all home for a snow day! Husband and munchkin #1 really like this. I on the other hand found it somewhat bland and in need of something I quite couldn’t put my finger on🙂

Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add thyme and rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 – 4 hours or LOW 7 – 8 hours.
Shred chicken with two forks in slow cooker. add in beans, kale, quinoa and lemon juice, then cover and continue to cook on HIGH heat another 30-40 minutes until kale and quinoa have reached desired doneness. Serve warm topped with parmesan cheese.

I had a coupon for the new Campbell’s slow cooker sauces. I decided to try the Moroccan spiced stew. Threw in some chicken and the sauce into my crockpot and voila. I added in some scallions, golden raisins and toasted slivered almonds near the end. Pretty good for something out of a pouch.

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado. add some of the brine from the jar for added flavor. then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over rice.